Chicken Ravioli with Pesto and Veggies

This hearty chicken ravioli skillet has become my go-to dinner solution on busy weeknights. The combination of store-bought ravioli, tender chicken, and vibrant vegetables creates a restaurant-worthy meal that comes together effortlessly. The fresh flavors of basil pesto tie everything together for a colorful and satisfying dinner that looks as impressive as it tastes.

I first created this recipe when I needed to use up some leftover ravioli and vegetables from the week. What started as a clean-out-the-fridge dinner has become one of our family's most requested meals. My husband now specifically asks for "that colorful ravioli dish" whenever we have guests coming over.

Ingredients

• Cheese ravioli: provides the perfect base and saves preparation time use refrigerated ravioli for best texture
• Boneless skinless chicken breast: adds lean protein look for evenly sized pieces for consistent cooking
• Sun dried tomatoes: bring concentrated umami flavor and beautiful color drain well to prevent excess oil
• Fresh asparagus: adds vibrant color and texture choose bright green stalks with tight tips
• Basil pesto: creates the flavorful sauce use homemade or premium store bought for best results
• Cherry tomatoes: add fresh brightness and color mix red and yellow varieties for visual appeal
• Olive oil: helps create the base for the sauce use a good quality extra virgin for best flavor
• Salt: enhances all the flavors kosher salt works best for seasoning meat and vegetables

Step-by-Step Instructions

Cook the Ravioli:

Bring a large pot of salted water to a boil and cook ravioli according to package directions until just tender. Be careful not to overcook as they will continue to soften slightly when mixed with the warm sauce. Drain well but do not rinse to preserve the starch that helps the sauce adhere.

Prepare the Chicken:

Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Season sliced chicken breast with salt and add to the hot pan along with a quarter cup of chopped sun dried tomatoes. Cook for 5 to 10 minutes turning occasionally until chicken is completely cooked through with no pink remaining and has reached 165°F. The sun dried tomatoes will infuse the chicken with flavor as it cooks.

Cook the Asparagus:

Remove the chicken and sun dried tomatoes from the skillet leaving the flavorful oil behind. Add the trimmed and halved asparagus spears along with the remaining sun dried tomatoes to the same skillet. Season generously with salt and cook for 5 to 10 minutes until asparagus is bright green and tender but still slightly crisp. The residual flavor from the chicken will enhance the vegetables. Transfer cooked asparagus to a plate.

Create the Final Dish:

Return the cooked chicken and sun dried tomatoes to the skillet and add the basil pesto. Stir everything together over low medium heat just until the chicken is warmed through about 1 to 2 minutes. Be careful not to overheat the pesto as it can lose its vibrant color and fresh flavor. Remove from heat before adding the remaining ingredients.

Combine Everything:

Add the drained ravioli and halved cherry tomatoes to the skillet with the chicken and pesto mixture. Gently fold everything together until well combined being careful not to break the ravioli. Add additional pesto if desired for more sauce and adjust salt seasoning to taste. The heat from the other ingredients will slightly warm the tomatoes without cooking them preserving their fresh texture.

Serve the Dish:

Arrange the asparagus on plates or a serving platter and top with the chicken ravioli mixture. The bright colors from the vegetables create a beautiful presentation. Serve immediately while hot for the best flavor and texture experience.

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The basil pesto is truly the secret ingredient that transforms this dish from ordinary to extraordinary. I remember the first time I made this for my Italian grandmother who initially raised an eyebrow at store-bought ravioli. After one bite her expression changed to delight and she asked for the recipe saying it reminded her of summers in northern Italy.

Make Ahead Options

This chicken ravioli dish can be partially prepared ahead of time to make weeknight dinners even quicker. Cook the chicken and vegetables up to a day in advance and store them separately in the refrigerator. When ready to serve simply cook the fresh ravioli warm the chicken and vegetables with the pesto and combine everything together. This approach maintains the fresh flavors while cutting your active cooking time in half.

Storage Tips

Refrigerate any leftover chicken ravioli in an airtight container for up to 3 days. The flavors actually develop nicely overnight making this a delicious lunch option the next day. To reheat gently warm in a skillet over medium low heat with a splash of chicken broth or water to prevent the pasta from drying out. Avoid microwaving if possible as it can make the ravioli tough. The pesto may darken slightly but the flavor remains excellent.

Ingredient Substitutions

This recipe is wonderfully flexible and can be adapted based on what you have available. Try using tortellini instead of ravioli or swap the chicken for Italian sausage for a different flavor profile. No asparagus? Green beans broccoli or zucchini work beautifully. For a vegetarian version omit the chicken and add cannellini beans or extra vegetables. Red pesto or sun dried tomato pesto can replace the basil version for a different but equally delicious variation.

Serving Suggestions

This colorful dish stands on its own as a complete meal but pairs wonderfully with a simple arugula salad dressed with lemon juice and olive oil. For a special occasion serve with garlic bread and a glass of crisp Pinot Grigio or Sauvignon Blanc. If serving for guests consider setting out a small bowl of extra pesto pine nuts and fresh grated parmesan so everyone can customize their portion to taste. This interactive element always makes dinner more memorable.

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Frequently Asked Questions

→ Can I use store-bought pesto for this dish?

Yes, store-bought pesto works perfectly and saves time, but homemade pesto can add a fresher flavor if you prefer making it from scratch.

→ What type of ravioli should I use?

Cheese ravioli is ideal, but you can use your favorite flavor, such as spinach or mushroom, to complement the dish.

→ Can I substitute the chicken breast?

Yes, you can use chicken thighs, shrimp, or even tofu for a vegetarian option while maintaining the dish's heartiness.

→ How do I avoid overcooking the asparagus?

Cook the asparagus only until tender-crisp, which usually takes 5-7 minutes on medium heat. Avoid cooking it for too long to retain its texture.

→ Can I make this ahead of time?

The dish is best served fresh, but you can prepare the components (chicken, veggies, and pesto) ahead of time and combine them with freshly cooked ravioli right before serving.